:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/B7M1lx0aLHHL53W6O8Jl/4d3bb35da2744afe31f865037b2764.jpeg "Perfect French Eggs in Pots Oeufs en Cocotte")
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Perfect French Eggs in Pots Oeufs en Cocotte
Eggs in Pots are a classic French dish that is both elegant and easy to prepare. This recipe features the creaminess of fresh eggs cooked in a water bath with a mix of cheese, cream, and your choice of add-ins like ham, herbs, or spinach. It’s an incredibly satisfying dish that is perfect for breakfast, brunch, or even a light dinner.
Ingredients
- 4 large free-range eggs
- butter, for greasing
- 4 tbls of heavy cream
- 4 tbls of grated Gruyere cheese
- Salt and pepper, to taste
- 2 teaspoons of chopped fresh herbs (such as chives, parsley or thyme) optional
- 2 slices of ham, cut into small pieces optional
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Directions
Preheat the oven to 350°F (180°C) and lightly butter two small ramekins.
If you are using ham or any other add-ins, put them in the base of the ramekins.
Crack two eggs into each ramekin. Be careful not to break the yolks.
Spoon two tablespoons of cream over each set of eggs, followed by a couple tablespoons of cheese.
Season with salt, pepper and sprinkle chopped herbs, if using.
Place the ramekins in a baking dish and fill the dish with boiling water until it comes halfway up the sides of the ramekins.
Bake in the preheated oven for about 15 to 18 minutes, or until the whites are set but the yolks are still runny. Adjust the cooking time depending on how runny or set you prefer your yolks.
Serve immediately with crusty bread, if desired.
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